If you’ve ever torn into a warm bakery loaf and thought, “Why doesn’t my homemade bread do that?” this one’s for you. This soft homemade French bread has that pillowy interior, lightly crisp crust, and a real-deal bakery vibe—without fancy equipment or a culinary degree.
It’s the kind of bread that makes soup nights better, turns sandwiches into a moment, and somehow “disappears” faster than anything else on the table. Let’s bake a loaf that tastes like you bought it from the good bread place.
Why You’ll Love This
This recipe is simple, dependable, and gives you a soft, fluffy crumb with a golden crust that still has a little bite—aka bakery energy at home. It’s great for beginners, but satisfying for seasoned bakers who want a reliable everyday French loaf.
Ingredients
- 4 cups (480g) all-purpose flour, plus more for dusting
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 1/2 cups (360ml) warm water (about 105–110°F / 40–43°C)
- 2 tablespoons olive oil or neutral oil
- 1 egg white + 1 tablespoon water, for egg wash (optional but gives a bakery shine)
- 1 tablespoon butter, melted, for brushing after baking (optional for extra softness)
How to Make It
- Wake up the yeast. In a large bowl (or stand mixer bowl), stir warm water and sugar together. Sprinkle yeast on top and let sit 5–10 minutes until foamy. If it doesn’t foam, your water may be too hot/cold or the yeast is old—start over for best results.
- Mix the dough. Add salt and oil. Stir in flour, 1 cup at a time, until a shaggy dough forms and pulls away from the sides. The dough should feel soft and slightly tacky, not dry.
- Knead until smooth. Knead by hand 8–10 minutes (or 6–8 minutes with a dough hook) until the dough is elastic and smooth. If it’s sticking like crazy, dust in a tablespoon of flour at a time—go slow so you don’t toughen the loaf.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. A warm spot helps: near a preheating oven, on top of the fridge, or in a turned-off oven with the light on.
- Shape the loaf. Punch down gently and turn dough onto a lightly floured surface. Roll into a rectangle (about 9×13 inches), then roll up tightly from the short side, pinching the seam closed. Tuck ends under to form a neat loaf.
- Second rise. Place seam-side down on a parchment-lined baking sheet. Cover and rise 30–45 minutes until puffy. While it rises, preheat oven to 375°F (190°C).
- Score and glaze. Make 3–4 diagonal slashes across the top with a sharp knife or lame. For shine, brush with egg white mixed with water (optional).
- Bake. Bake 25–30 minutes until deeply golden and the loaf sounds hollow when tapped underneath. If you want to be precise, internal temp should be about 190–200°F (88–93°C).
- Finish like a bakery. Brush with melted butter right after baking for an extra-soft crust (optional). Cool at least 20 minutes before slicing so the crumb sets and stays fluffy.
Tips for the Best Results
- Measure flour the “light” way: spoon into the measuring cup and level off. Packing flour can make the loaf dense.
- Use warm (not hot) water: too hot can kill yeast; too cool slows the rise.
- Don’t over-flour the dough: a soft dough = a soft loaf. Add flour only as needed.
- Make a quick steam boost: place a metal pan on the bottom rack while the oven preheats, then carefully pour in 1 cup hot water when you put the bread in. This helps the crust set nicely.
- Score with confidence: shallow but clear slashes help the loaf expand without splitting randomly.
- Cool before slicing: slicing too early can make the inside gummy even if it’s fully baked.
Variations
- Garlic herb French bread: mix 1 teaspoon garlic powder and 1 teaspoon Italian seasoning into the flour; brush with garlic butter after baking.
- Chewy-crust version: skip the butter finish and lean into the steam pan method for a slightly crispier crust.
- Whole wheat blend: replace 1 cup all-purpose flour with whole wheat flour (add 1–2 tablespoons extra water if needed).
- Seeded top: after egg wash, sprinkle with sesame seeds or poppy seeds before baking.
- Mini loaves: divide dough into two smaller logs and bake 20–24 minutes for cute dinner-sized loaves.
Storage & Reheating
Store cooled bread in a bread bag or loosely wrapped at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight bag for up to 2 months. Reheat slices in a toaster, or warm the whole loaf at 350°F (175°C) for 8–12 minutes; wrap in foil if you want it extra soft.
FAQ
How do I make this French bread soft like a bakery loaf?
Two big things: don’t add too much flour (keep the dough soft), and brush the loaf with melted butter right after baking. Also, let it cool before slicing so the inside stays fluffy instead of gummy.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount (2 1/4 teaspoons). You can skip the proofing step and mix it right into the dry ingredients, then add warm water and oil. Rise times may be slightly faster, so watch the dough, not the clock.
Why didn’t my dough rise?
The most common reasons are inactive yeast (old or stored improperly) or water that was too hot and killed it. Also, a cold kitchen can slow the rise a lot—move the dough to a warmer spot and give it extra time.
How do I get that classic golden crust?
Egg white wash is the easiest “bakery hack” for shine and color. Baking until deeply golden (not pale) matters too. If your oven runs cool, add a few extra minutes and use the hollow-tap test or check internal temperature.
Can I make the dough ahead of time?
Yes. After the first rise, shape the loaf, cover tightly, and refrigerate overnight. Let it sit at room temperature 45–60 minutes (until puffy) before scoring and baking. It’s a great way to bake fresh bread with less day-of effort.